Vegetarian Lemongrass Green Curry Soup with Zucchini Noodles
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Servings 2
- 1 tablespoon extra virgin olive oil or virgin coconut oil
- 1 lemongrass stalk diced
- 1 garlic clove minced
- ½ teaspoon minced ginger
- 1 pinch red pepper flakes
- 1 tablespoon Thai green curry paste
- 2 cups vegetable broth
- 1/2 cup water
- 1.5 oz mushrooms of choice a large handful
- 2 oz snow peas
- 2 oz baby bok choy chopped in 3" pieces
- 1/3 cup diced scallions
- ½ cup small-cubed tofu
- 1 tablespoon freshly squeezed lime juice
- 1 large zucchini or 2 medium zucchinis Blade C
- salt and pepper to taste
Heat oil in a medium saucepan over medium heat. Add in the lemongrass, garlic, ginger, red pepper flakes and green curry paste. Cook until fragrant, about 2 minutes.
Add the broth and water and bring to a boil. Once boiling, add in the mushrooms, snow peas, bok choy, scallions, tofu, lime juice and zucchini noodles.
Let cook for 3-4 minutes or until vegetables are tender. Once tender, add in the cilantro, season generously with salt and pepper and stir to combine and serve into bowls.